Sizzling in the winter

Mimmy Jain

At least three of my colleagues jumped up when I opened my invite to the Sizzler Festival at NYC, the Radisson Hotel’s coffee shop, and begged, “Please may we come, too?” I needed no further proof that sizzlers were hot, and not just in spirit. But I still harboured a grievance against them, nurtured from the time when, as a 10-year-old, I had put my hand on a red-hot sizzler dish and carried evidence of the damage it could do for weeks afterwards.

As a result, it was an unhappy food reviewer that dragged her feet into NYC. Despite my best efforts to remain miserable, I was unable to prevent my spirits perking up just a wee bit at the cheerfully Manhattan feel of the coffee shop. If one had to eat sizzlers in the line of duty, this was probably the best place to do so.

Further surprises were in store. First came the Mustard and Yoghurt Grilled Prawns with Pine Nuts. My taste buds opened up in amazement. The mustard lent the prawns a delicately tart piquancy. The Rosemary Roast Chicken followed. It was not bad, considering that chicken is one helluva tough bird to spice through.

By now I was looking forward to the Leafy Spinach and Grain Corn on Potato Roesti. The spinach was not very exciting, but the corn and the roesti held up their end of the platter very well.

“Try the Assorted Kababs,” said Chef Akhil. I looked at him quizzically. I was all for fusion, but kababs American style? Even my well-exercised taste buds drew back in protest at the thought. How about the Bean Curd Garlic Sauce with Sprouted Beans, I tried a diversionary tactic. Both, he said, and both it was. With the kababs, I ate every derisory thought I’d had about them. They were so just right. I was looking longingly at the pieces left on the platter when they brought in the bean curd. Well, it was nice, but after the kababs?

Last on this marathon gustatory session was the Herb Crusted Lamb Chops. Last, but not the least. Need I say more?

Both assistant F&B manager Puneet Mahajan and Chef Akhil aver that the festival’s hottest selling sizzlers are the Rosemary Roast Chicken, the Herb Crusted Lamb Chops and the Assorted Kababs. I would say stick with the vox populi, but if you can eat seafood, I would advise you to try the Grilled Prawns, too. Prices are Rs 425 for the non-veg sizzlers and Rs 350 for the veg ones. The Sizzler Festival is on December 7 through 23. Go try it.